Bahamian Carrot Cake

Preheat the oven to 350°F (175°C) and grease a 9-inch round cake pan or bundt pan.

Whisk together the 6 eggs and 2 cups granulated sugar in a large bowl until light and pale, about 3-4 minutes.

Pour in the 2 cups oil slowly while whisking to emulsify, then stir in 1 tablespoon vanilla extract.

In a separate bowl, sift together 3 cups flour, 2 tsp baking powder, 1 tsp baking soda, ½ tsp salt, 2 tsp cinnamon, 1 tsp clove powder, 1 tsp ginger, and ½ tsp pimiento.

Fold the dry ingredients into the wet mixture gently until just combined, being careful not to overmix.

Stir in the 1 lb grated carrots, 1 cup walnuts, and 1 cup raisins until evenly distributed throughout the batter.

Pour the batter into the prepared pan and smooth the top with a spatula.

Bake in the preheated oven for 50 minutes, or until a toothpick inserted in the center comes out clean or with only a few moist crumbs.

Remove the cake from the oven and allow it to cool in the pan for 10-15 minutes.

Turn the cake out onto a wire rack to cool completely before serving, about 30-45 minutes.